Delicious Vegan Seafood Pasta Recipe with a creamy vegan white wine sauce - it is packed with flavor and also easy to make, making it a perfect choice for date night or a special occasion.
❤️ What's Great About this Recipe
- This recipe is entirely plant-based, making it a perfect option for vegans or those looking to reduce their consumption of animal products.
- Despite its name, this recipe does not contain any seafood or fish products! It's also dairy-free and egg-free.
- If you have gluten intolerance or celiac disease, you can easily swap out the pasta for a gluten-free version to make this recipe suitable for your needs.
- This Vegan Seafood Pasta recipe has a deliciously creamy texture that is sure to satisfy your cravings and leave you feeling full and satisfied.
- With its unique blend of flavors, this recipe is the perfect choice for date night or any special occasion.
Overall, this Vegan Seafood Pasta recipe is an excellent choice for anyone looking for a tasty and satisfying meal that is also healthy and nutritious. Give it a try and see for yourself just how delicious and satisfying it is!
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The recipe was inspired by a favorite Christmas dish of mine, a seafood pasta made by my mom when I was younger. After going vegan, I attempted to create a vegan version of the dish, and after much recipe testing, I finally perfected it. The result is a dish that is both creamy and flavorful, packed with a mix of seaweed, lemon, capers, and white wine.
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Pasta - I like to use tagliatelle, or another long type of pasta, such as linguine. You can use any type of pasta you like, but I recommend using a long pasta to give the dish an extra indulgent feel.
- Cashew nuts - soaked for at least 4-6 hours or overnight until soft. See the advice below for quicklu softening cashews in 20 minutes.
- Nori seaweed sheets - The nori seaweed sheets add a fishy flavor to the recipe and are an essential ingredient for this Vegan Seafood Pasta. You can also use the sheets for this delicious Vegan Banana Blossom Fish Recipe.
- Lemon juice - adds a tangy flavor to the recipe, which helps to cut through the richness of the creamy sauce. It also adds a bright freshness to the dish.
- Vegan butter - adds a rich flavor to the dish and helps to cook the other ingredients evenly
- Onion & garlic - The onion is sautéed with the garlic to create a flavorful base for the sauce. You can use yellow onion or shallots, which work great with this type of dish.
- Spinach - adds a nutritious component to the dish and balances out the creaminess of the sauce. You can use fresh spinach, or, if unavailable, frozen whole leaf spinach. If using frozen spinach, thaw it and remove any excess water by squeezing it over a sieve.
- Vegan-friendly white wine - Check Barnivore for a list of vegan white wines. 100 ml of white wine is used in the recipe, but the alcohol evaporates when cooking the sauce, leaving behind a fantastic depth of flavor.
- Capers - add a tangy, briny flavor to the dish, which helps to cut through the richness of the sauce.
- Fresh dill - adds a fresh, herbal flavor to the dish and complements the other ingredients in the sauce.
Possible Substitutions
- Pasta - Any type of pasta can be used in this recipe, so feel free to use your favorite kind or whatever you have on hand. If you have a gluten intolerance, you can use gluten-free pasta instead.
- Onion - You can also use shallots instead, which have a milder and slightly sweeter flavor than onions. Shallots are a good substitute for onions in recipes where you want a more delicate flavor. If you're allergic to onion, leave it out entirely. To add some onion-like flavors to the dish, add finely diced celery instead.
- Garlic - If you're allergic to garlic or simply don't like it, you can leave it out entirely.
- Spinach - Instead of fresh spinach, you can also use frozen spinach if that's what you have on hand. It's important to thaw the frozen spinach and remove any excess water by squeezing it with your hands over a sieve before using it in the recipe.
Equipment
- blender or food processor
- large frying pan
- cutting board and a sharp knife
- a strainer for the fresh spinach
How to quick-soak cashews
You may have read a few recipes already including cashews that call for soaking for a minimum of 4-6 hours or overnight. If you're in a rush or simply don't have that kind of time, but would still like to enjoy a tasty recipe (such as this one), then let me tell you a quick and simple hack to quick-soak your cashews!
The reason for soaking cashews is to soften their texture, so they can be easily blended by a blender or food processor. By doing this over a longer time period such as 4-6 hours, you're ensuring that you are maintaining most of the nutrients in your cashew nuts. If you're however just looking for taste in your dish and don't mind losing a few nutrients in the process, you can also soak your nuts in boiling water for 20 minutes OR boil them on the stove for 10 minutes for the quickest way to soften your cashew nuts. Afterwards, you can continue with your recipe as you normally would.
To get the right flavour into this pasta dish, I am using a mix of seaweed, lemon, capers and white wine - alongside a few other spices and herbs. Don't be alarmed with using 100ml white wine in the recipe - the alcohol evaporates when cooking the sauce, and you'll be left with a fantastically balanced pasta sauce, that packs a wonderful depth of flavour.
For the creaminess in the sauce, I have used cashews that I soaked overnight - however if you're in a rush, you can also cook the cashews in boiling water on the stove for about 20 minutes to soften them and get them ready for the sauce. (see notes above)
Let's get cooking!
🍽️ Serving
This Vegan Seafood Pasta is simply divine served on its own. But if you want to go the extra mile, serve a slice of homemade Vegan Rosemary Focaccia on the side.
❄️ Storage
You can store leftovers in an airtight container in the fridge for up to 3 days or store it in the freezer for up to 3 months.
How to reheat
To reheat this Vegan Seafood Pasta, simply place it in a pot or microwave-safe dish and heat it up on the stove or in the microwave until it reaches your desired temperature. If it's too dry, you can add a splash of plant-based milk or a drizzle of olive oil to loosen up the sauce.
To reheat the dish from frozen, let it thaw in the fridge overnight and then heat it up in a pot on the stove or in a microwave-safe dish in the microwave.
❓ Recipe FAQs
To find a vegan white wine that's available in a store near you, I always like to recommend the website Barnivore - it's a fantastic list of vegan alcoholic beverages including wine and beer and it's saved me a couple of times already. Apart from some own-brand supermarket wines, I have been able to find pretty much everything on this app before, and it's really simple to use - so why not give it a go!
Yes, you can make this recipe gluten-free by simply swapping out the type of pasta you are using for a gluten-free version.
To quick-soak cashews, boil them on the stove for 10 minutes or soak them in boiling water for 20 minutes.
Yes, you can make this recipe nut-free by substituting the cashews with a non-dairy yogurt such as soy or coconut. Simply blend the yogurt with the other sauce ingredients until creamy.
🔜 Related Recipes
Here some other pasta recipes I'm sure you'll love:
Vegan Seafood Pasta Recipe
Equipment
- 1 large non-stick saucepan
Ingredients
- 250 g tagliatelle
- 100 g raw, unsalted cashews soaked
- 2 nori sheets crushed
- 2 tbsp fresh lemon juice
- 1/2 tsp freshly cracked black pepper
- 100 ml filtered water
- 1 tbsp vegan butter
- 1/2 tsp freshly cracked black pepper
- 1 large garlic clove
- 200 g fresh spinach
- 100 ml vegan white wine
- 1-2 tsp fresh or dried dill
- 2 tbsp capers
- salt and black pepper to taste
- nori sprinkles for topping optional
Instructions
- Soak the cashews in filtered water either overnight or for at least 4-6 hours. Drain and rinse the nuts, then place them in a high speed blender alongside the crushed nori sheets, lemon juice and black pepper. Pour in 100 ml of filtered water and blend on high speed until smooth (2-3 minutes).
- In the meantime, cook the tagliatelle according to packaging instructions.
- Add 1 tablespoon vegan butter to a large frying pan over medium, alongside the diced onion and minced garlic. Briefly saute until the onion becomes translucent, then add 200g of washed, fresh spinach to the pan.
- Let the spinach wilt and reduce in size, then carefully pour out the excess liquid from the pan. Pour in 100ml of vegan white wine and stir well.
- Pour in the sauce from the blender – add a little of the pasta water to the blender in order to pour out the last bit of the sauce. Stir the sauce well, then reduce the heat and let it simmer for about 10 minutes. In the meantime drain the pasta.
- Sprinkle in the dill and capers, then add the pasta to the pan and gently combine with the sauce. Season to taste with salt and pepper and serve with nori sprinkles on the top.
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